Potato, leeks, onion, Caerphilly cheese (MILK), Dijon MUSTARD (Water, 𝐌𝐮𝐬𝐭𝐚𝐫𝐝 Seeds, Spirit Vinegar, Salt, Acid: Citric Acid; Antioxidant: 𝐏𝐨𝐭𝐚𝐬𝐬𝐢𝐮𝐦 𝐌𝐞𝐭𝐚𝐛𝐢𝐬𝐮𝐥𝐩𝐡𝐢𝐭𝐞), rapeseed oil, gluten free plain flour, butter (MILK), MILK, cream (MILK), vegetable stock - (Salt, Palm Oil, Potato Starch, Milk Sugar, Sugar, Yeast Extract, Dried Vegetables (5%) [Celery Powder, Carrot, Onion Powder, Onion, Leek, Rice Flour, Spinach Powder], Dried Parsley, Flavouring, Turmeric Powder, Celery Seed, Colour (Plain Caramel, Garlic Powder), brandy (SULPHITES), garlic, salt, pepper, short crust pastry (Flour (GLUTEN), Calcium, Iron, Niacin, Thiamin), Maize Starch, Vegetable Oil Blend (Palm & Rapeseed Oil), vegetable Fat (Palm Oil, Glucose Syrup, MILK Protein), Salt, Raising Agents (E341(i), E500(ii), salt, EGG yolk glaze (allergens highlighted)
LEEK-A-PHILLI PIE
Product Overview
Sauteed Leeks, Caramelised Onion, Diced Potatoes, Welsh Caerphilly Cheese, cooked with Dijon mustard, Brandy, Garlic & Cream encased in our Rich Shortcrust Pastry.
Ready to bake from frozen.
INDIVIDUAL SIZED PIE INSTRUCTIONS: For best results cook from frozen - Preheat oven to 190 deg. C fan assisted / 210 deg. C conventional oven / gas mark 7, remove from packaging and place pie (keeping in the foil) onto a baking sheet, bake for approx. 40 minutes until pastry is nicely golden in colour, rest for 5 minutes then carefully remove from foil to serve – taking care as contents will be very hot.
Store in freezer at -18 deg. C or below, use within the stated best before date. If this product has been defrosted use within 2 days.
GLUTEN, CELERY, MILK, SULPHITES, EGG, MUSTARD
